Easy Paleo Sandwich Bread is soft and fluffy with healthy whole food ingredients. This paleo bread recipe is low carb and great for breakfast and toasted sandwiches!
Preheat oven to 350F. Line a 8.5 X 4.5 loaf pan with parchment paper.
Dry: In a large mixing bowl combine ingredients from flaxseed meal to sea salt. Mix well until no clumps.
Wet: In a separate mixing bowl whisk well whole eggs and egg whites. Add ingredients from olive oil to maple syrup. Mix again.
Combine wet and dry ingredients. Whisk well until there are no lumps. The batter will be thick and moist. The consistency should be similar to cooked oatmeal.
Carefully pour the batter into the loaf pan. Gently tap the pan on the countertop a few times to even out the batter.
Bake for 30-35 minutes, middle rack, or until the bread is risen and the top outer tier is in golden brown color.
Carefully lift the bread out of the loaf pan by holding the parchment paper. Let cool on a cooling rack.
Slice as desired. Store extra in the fridge in a sealed container for up to 4 days or in the freezer for up to 3 months.
Video
Notes
Homemade Paleo Baking Powder Substitute: 2 tbsp baking soda + ¼ cup cream of tartar + ¼ cup tapioca starch/flourI found that arrowroot starch gives the sandwich bread a slightly more bouncy texture. I personally like it very much. If you want to skip arrowroot to make it even lower in carb, use 1 cup almond flour (instead of ⅔ cup) and skip the arrowroot starch.This paleo sandwich bread is soft and bouncy. It reheats well over a toaster oven. Enjoy!